The Ultimate Birthday Cake. A sweet funfetti cake, topped with a cream cheese buttercream, and delicious cookie crumble.
To say that this cake was involved is an understatement. Not only did I have to purchase specific ingredients (cake flour, glucose, grapeseed oil, clear vanilla extract), I also had to buy new tools and equipment (quarter-sheet pan, 6″ cake ring, acetate). This was a project and I was totally up for it, especially since it was going to be for my husband’s birthday. I wanted it to be over the top and special.
If you know anything about Momofuku recipes, you know they are kind of ridiculous and there are multiple separate components that need to be created for the final product. Many people fail at making them for one reason or another. I’d made their cookies before as a sort of first easy (lol) stab at a Momofuku recipe. I didn’t fail on those, but they were definitely not easy. This cake on the other hand, even though it looks almost perfect, had some pretty epic fails.
After I’d finished making it, I vented over email to my friend Nancy @ Gotta Get Baked, so she’s already heard a (less censored) version of this story, but here goes…
Ok seriously, this god damn cake. It was all going to perfectly fine. I paced myself, measured EVERYthing in advance for each component, and organized myself like never before. I was on point. The crumble was super easy, as was the frosting, both worked out perfectly. No issues.
Then I got to baking. The cake was a frikken disaster. I had cake all over the bottom of my oven and what was left in the pan sank like a ton of bricks after I took it out. Epic fail.
Round 2, I figure I must have messed something up in the mixing so I try again, with the same sheet pan. In hindsight I don’t know what I was thinking, but she said quarter-sheet and I had a quarter-sheet! Basically a repeat of the first cake, except this time I put another sheet pan under it to catch the drippings. There were a lot of drippings. Sigh.
BOTH cakes were a total fail. And why? Pan size. Again, I got totally screwed over by pan size. I’d been screwed over by it before here and here and I’d learned my lesson, so I wasn’t going to mess with changing up the pan size again. So, I specifically purchased a quarter-sheet pan as Christina Tosi’s recipe calls for. Well, did you know not all quarter sheet pans are the same size? Apparently. Even though mine specifically says “quarter-sheet pan” on the back of it, it is evidently not even close to the quarter-sheet pan they use at Momofuku. I finally discovered (post cake completion) that hers are 10×15″ where the one I bought is actually 9.5×12″. That is a HUGE difference! You think they’d specify pan size specifically in their recipes. That’s a pretty standard thing to do!
That was only part of the problem. The cake took forever to set, and I like to rotate my pans part way because my oven sucks. Well when I went to check this one after 30mins, I must have nudged it a bit too much, because it literally deflated in front of my eyes. Many expletives were thrown. To top it off, the second cake wasn’t baked enough because I relied on Christina Tosi’s cake testing instructions of “poke it” and “looks like the centre is set” instead of my trusted method of a wooden skewer. I ended up using mostly the first cake with one layer from the second. All the layers were much thinner than they should have been, but I was done at that point.
Assembly was a bit of a pain as well, but I won’t bother you with the boring details there. Mostly stupid mistakes on my part, and rushing things, and having a disaster of a kitchen. As soon as I stuck it into the freezer, I swore I’d never make another Momofuku recipe again. Ever. But then I tasted it and o.m.g. It’s honestly the BEST cake I have EVER had. No joke. The cake is sweet, but the frosting isn’t, and the cookie crumble with it all basically makes the cake. I’ll definitely make the frosting again, and different versions of the crumble for cakes in the future. I’m for sure taking a Momofuku break for a while though…
So there you have it. Another baker taken down by a Momofuku recipe. Ok maybe I’m exaggerating. Overall, I am happy with how it turned out and it IS delicious, but I could have done without the fails.
Here are a few key things about this recipe, should you attempt it on your own, along with some insider tips now that I’ve gone through it once:
- Clear Vanilla Extract – Use it! Initially I wasn’t going to bother with this and just use my regular stuff, but I’m so glad I did. Christina Tosi says to use it for flavor, but the biggest factor for me was color. I’d seen some pics of other bakers who didn’t use the clear stuff, and their frosting turned out kinda beige. Not the pretty stark white. So, use the clear stuff!
- Citric Acid – I couldn’t find this at my local grocer and didn’t want to hunt it down for just a “pinch” in a recipe so I used a bit of lemon juice instead. Worked perfectly fine.
- Frosting – I used 1.5x the recipe for frosting. In my research, some bloggers were saying to double the recipe, but I opted to do 1.5x and it was perfect. I had a tiny bit left over, but otherwise I think it was a great ratio, even with my super thin cake layers.
- Timing – I wouldn’t recommend trying to do this all in one day. It’s certainly doable, but for sanity’s sake, make the crumble and cake one day, then do the frosting and assembly the next day.
- Pan Size – For the love of all things baked and delicious, make sure your “quarter-sheet pan” is 10×15″ before you attempt this!! I’ve also thought about using three 6″ cake rounds and seeing how that would turn out. The layers might be a bit thicker and have more of a finished look on the outsides, but I’m sure it would taste just as delicious, and would likely be a lot easier to manage.
This cake is not for the faint of heart. It’s a ton of work, but the effort will be worth it in the end when you finally have a slice or two of this amazing cake!
Momofuku Birthday Cake
Ingredients
Crumble
- 100 g granulated sugar 1/2 cup
- 25 g light brown sugar 1 1/2 Tbsp (tightly packed)
- 90 g cake flour 3/4 cup
- 2 g baking powder 1/2 tsp
- 2 g kosher salt 1/2 tsp
- 20 g rainbow sprinkles 2 Tbsp
- 40 g grapeseed oil 1/4 cup
- 12 g clear vanilla extract 1 Tbsp
Cake
- 55 g unsalted butter room temperature (4 Tbsp, 1/2 stick)
- 60 g vegetable shortening 1/3 cup
- 250 g granulated sugar 1 1/4 cups
- 50 g light brown sugar (3 Tbsp tightly packed)
- 3 large eggs
- 110 g buttermilk 1/2 cup
- 65 g grapeseed oil 1/3 cup
- 8 g clear vanilla extract 2 tsps
- 245 g cake flour 2 cups
- 6 g baking powder 1 1/2 tsp
- 3 g kosher salt 3/4 tsp
- 50 g rainbow sprinkles 1/4 cup
- 25 g rainbow sprinkles for sprinkling 2 Tbsp
Frosting (1.5x the original recipe):
- 172.5 g unsalted butter at room temperature (1 1/2 sticks)
- 75 g vegetable shortening 1/4 cup + 1/8 cup
- 82.5 g cream cheese 3 oz
- 37.5 g glucose 1.5 Tbsp
- 27 g corn syrup 1.5 Tbsp
- 18 g clear vanilla extract 1.5 Tbsp
- 300 g powdered sugar sifted, 1 7/8 cups
- 3 g kosher salt 3/4 tsp
- .38 g baking powder pinch
- .38 g citric acid I used 1/4tsp lemon juice
Soak
- 55 g milk 1/4 cup
- 4 g clear vanilla extract 1 tsp
Instructions
Crumble:
- Preheat oven to 300F and line a baking sheet with parchment or a silpat.
- In the bowl of a stand mixer fitted with the paddle attachment, combine all dry ingredients (sugars, flour, baking powder, salt, sprinkles). Mix on low until well combined.
- Add oil and vanilla, mix again on low to distribute until small clusters form.
- Bake for 15mins.
- Cool completely before using on cake.
- Store in an airtight container for 1 week at room temperature or 1 month in the fridge or freezer.
Cake:
- Preheat oven to 350F and spray a quarter-sheet pan (10”x15”) cooking spray and line with parchment or a silpat.
- In a medium bowl, whisk together cake flour, baking powder, salt, and 50g (1/4 cup rainbow sprinkles). Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, shortening, and sugars. Beat on med-high for 2-3mins. Scrape bowl if necessary.
- Add eggs one at a time, fully incorporating after each addition. Scrape bowl.
- Turn mixer to low and stream in buttermilk, oil, and vanilla. Increase mixer to med-high and beat for 4-6minutes until mixture is light, fluffy, and no streaks of fat or liquid remain. Scrape bowl.
- On low speed, add flour mixture and mix just until batter comes together, 30-60 secs.
- Spread cake batter in an even layer in the pan and sprinkle with remaining 25g (2 Tbsp) rainbow sprinkles.
- Bake for 30-35mins or until a cake tester comes out clean.
- Cool completely on a wire rack.
- The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.
Frosting:
- In a medium bowl, sift together confectioners sugar, salt, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, shortening, and cream cheese. Beat on med-high for 2-3mins until the mixture is smooth and fluffy. Scrape bowl.
- Turn mixer to low and stream in glucose, corn syrup, and vanilla. Increase mixer to med-high and beat for 2-3mins until smooth and glossy white. Scrape bowl.
- Turn mixer to low and add in sugar mixture and citric acid (I used lemon juice). Once combined, turn mister to med-high and leaf for 2-3mins until white and smooth.
- Use immediately, or store it in an airtight container in the fridge for up to 1 week.
Soak:
- Whisk together the milk and vanilla in a small bowl or measuring cup.
Assembly:
- Cut acetate into two 3” high and 20” long strips.
- Place a piece of parchment or silpat onto the counter and invert cake onto it. Peel off parchment/silpat from bottom of the cake.
- Using the cake ring, stamp out 2 circles (start in the corners to be able to get 2 full ones). These will be your top and bottom layers. Stamp out 2 half circles from the remaining scraps.
- Clean cake ring and place in the center of your quarter-sheet pan lined with parchment or a silpat.
- Place 1 strip of acetate inside the cake ring to line it. **Make sure the cake ring is completely dry or you won’t be able to get it out of the ring after freezing!!**
- Place your less pretty full layer into the bottom. Dip a pastry brush into the soak and brush onto the cake layer.
- Using the back of a spoon, spread 1/5 of the frosting in an even layer over the cake.
- Sprinkle 1/3 of the crumble evenly over the frosting. Press down with the back of your hand to anchor them in place. (I reserved the chunkiest crumbs for the very top).
- Using the back of a spoon, spread 1/5 of the frosting in an even layer over the crumble.
- With your index finger, tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake.
- Place the two half circle cake pieces on top of the frosting layer and press in additional cake scraps to fill in the layer. Use the back of your hand to press the scraps together into a flat even layer.
- Repeat steps 6, 7, and 8.
- Place the remaining cake round onto the frosting and cover the top with remaining 1/5 frosting. Spread frosting evenly or a bit messier if you like.
- Top with remaining crumble — either around the edge or in the center, however you like.
- Place sheet pan into the freezer and freeze for a minimum of 12 hours. Cake will keep in the freezer for up to 2 weeks.
- At least 3 hours before serving, remove the cake from the freezer and using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer cake to platter or stand.
- Let it defrost in the fridge or counter for a minimum of 3 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days).
Nooreen says
I have never left a review on a recipe before, but you deserve it for all of the helpful tips that you gave! All of the struggles you faced helped set us up for success! My cake turned out perfect! I made the crumble 3 days in advance, the cake one day in advance, and frosted and assembled the day I was serving to avoid being stressed.
I did end up doing a few things differently. I doubled the amount of corn syrup instead of buying glucose syrup for such a small amount in the recipe. I also used parchment paper to line my cake ring instead of acetate. Worked like a charm!
Also, with the leftover cake scraps, I made birthday cake truffles using the momofuku recipe. They turned out amazing and I would recommend that you put your scraps to good use and make the truffles!
Thank you again! 🙂
Olivia says
Hi Nooreen! So happy to hear that my fails were helpful, haha! This cake is a challenge for sure, but so worth it. So glad you liked it too!
elisa sanchez says
Hi Olivia:
I just finished making the cake and looks awesome but for some reason my cake is only 3.5” high. I used a jelly roll pan 10×15” do you think I should go smaller.
Thanks
Olivia says
Hi ELisa! Do you mean the finished cake is only that tall? If so, I think maybe your sponge didn’t rise as much as it should have. A 10×15″ pan is the correct size to use.
Dawn Davis says
Have you ever made cupcakes with the batter?
If so, how full should we fill the liners.
Thanks
Dawn
Olivia says
Hi Dawn! I have not, but I wouldn’t fill the liners more than 2/3rds full.
Lesley says
I am about to try the cake recipe. I’ll probably do the rest tomorrow. I was re-reading the recipe before starting, and couldn’t figure out how in the world I would even get 2 full 6 inch squares out of the regular sized quarter sheet pan. Now I have to decide if I want to 1.5x the recipe for the half sheet pan or just do 6 inch pans. I kind of like the non-crusted edges you get with the cutouts.
Olivia says
Hi Lesley! I know it doesn’t seem like it, but you will be able to get enough cut outs as long as you use the correct size of sheet pan (not all quarter sheet pans are the same!! — see post for more details). This is a delicious recipe. I hope you like it!
Kiesha says
Might I ask what the texture of the cake is like? I was reading the recipe and a 1/2 cup of milk seems like a small amount for 2 cups of flour. But 3 eggs also seems like a lot for that flour amount also. I prefer my cakes on the lighter/fluffier side, so some tweaking maybe in order. Thank you in advance!
Olivia says
Hi Kiesha! It’s been so long that I honestly can’t totally remember. AND I had two fails at the cake when I baked it but still ended up using those pieces. I don’t think it was super light and fluffy though, but it was AMAZING. Even despite the failed cake layers – lol.
Kiesha says
Thank you! Going to give it a try. Your cake was gorgeous!
Olivia says
Thank you!! Good luck, and be patient! It takes forever but is worth it. Be sure to read through my post for tips!
liz says
I love this post! THE PAN SIZE! I tackled the Milkbar B-day cake too and had 3 fails!! I salvaged rounds from all three bakes to make a four layer cake that was stunning. I did find the frosting too salty for my taste and will .5 the called for amount next time. Also, my cake came out very dense/moist (almost tasted undercooked despite baking it ages!) with a merengue layer on top. Any ideas why this would have happened every time? I’ve had the real thing and it was much fluffier.
I’d determined to make my own funfetti recipe next time because the cake caused me such grief. Maybe I’ll give it another go in the regular pans! Thanks for the laughs! Glad I’m not the only baker that struggled!
Olivia says
Hi Liz! I think a lot of people struggle with this recipe, so we are not alone! It’s an undertaking for sure, but was totally worth it for the taste 🙂 Super bizarre about your cake texture! Did you beat the batter (pre-flour) for the times indicated? I can’t totally remember the consistency of mine, but pretty sure it wasn’t that 😐
Lindsay says
Hi Olivia! I just finished making this cake for the third time (I think it’s my favorite cake ever:)). I made it for my daughters birthday again but have a question for you about defrosting the cake from the freezer.
So we’re having her party tomorrow morning at the park so the cake will be sitting outside probably an hour or 2 before we actually cut into it. Would you recommend taking it straight from freezer to the park and just let it defrost while outside? Or should I remove from freezer and put in the refrigerator a few hours before heading to the park? I just don’t want the icing to start melting bc it looks like it will be around 80 degrees at the park. It would definitely be easiest to just take it straight from freezer to the park (for ease of traveling with it in the car), but also don’t want it still frozen! Thoughts??
Thanks so much!!!
Olivia says
Hi Lindsay! I want to say that 2 hours at that temperature *should* be good enough to defrost it. It’s not a huge cake, after all. Assuming you just make a 6″ one as per the recipe?
Worst case, if it’s still not completely thawed by the time you want to serve it, cut it into slices and let them sit for 20mins or so until properly thawed.
Let me know what you end up doing and how it turns out!
Lindsay says
Thank you SO much for your quick response! I made the 6 inch so totally agree with your thoughts – I just needed a second opinion from a baker:)
Will let you know how it turns out!
Jennifer says
Hi there!
SO if I am using cake pans and not using cake rings, do I still need to freeze the cake??
Olivia says
Hi Jennifer! You only need to freeze the cake if you’re using acetate to keep the sides perfectly flat. If you’re stacking it like a normal cake, there is no need to freeze.
Viola says
I’ve run into this before with published recipes of famous bakery products. Prime example is the published recipe for Magnolia Bakery banana pudding. I’ve had it and there’s no way the published recipe makes what I’ve had at the bakery! Just like this, there has to be all sorts of place and baker and ingredient specific stuff they leave out to make it as general as possible. I’m super glad I found this post though as I know for a fact I own “quarter sheet pans” but they are NOT 10×15! And I wanted to try this cake! So, thanks!
Olivia says
Hi Viola! I know, it can be so frustrating! I hope this cake turns out for you, it’s definitely worth all of the effort!
Helen Brand says
From looking at the finished product, you’d never know the headaches you went through to make it happen. Your cake looks gorgeous! Regarding the pan size, in Christine’s cookbook, Milk, she states that the quarter sheet pan she uses for this recipe is 10″ X 13″. Amazon is a good resource for these as they aren’t easily found elsewhere.
Olivia says
Hi Helen! Thanks for the tips 🙂
Chera says
hi Olivia, I was just wondering, I purchased a 15×10 inch pan, but it is called a jelly rolling pan. it looks kind of shallow. what is the ideal depth of the pan to use for this cake? I don’t want my layers to be way too thin. making this for my boyfriend’s birthday so I really want it to taste & look amazing. yours looks perfect!
Olivia says
Hi Chera! The pan I have is also called a Jelly Roll pan and it’s about 1.5″ deep. I never actually baked mine in that pan as I didn’t realize the mistake until too late, so I just used scraps of both of my failed batches. I’m sure it would be fine though. The layers in this cake are fairly thin! The quarter-sheet pan I used was about the same depth so if my pan was a bit larger (which the jelly roll one is) it wouldn’t have spilled over. I hope that helps! Let me know how it turns out 🙂
Chera says
Hi again, thanks for the reply. my pan is only 1 inch deep so I’m a little worried. what do you think? also would parachement paper work as a substitute for acetate? I can’t find acetate anywhere. thanks again!!!
Olivia says
I feel like you should be ok with that height of pan, but I never actually baked it in the right size one so I can’t be sure :\.
You can try it with parchment paper, but I think it will be challenging. Acetate nice and firm and basically what it does is it extends the height of your cake ring so you can build a tall cake inside it.
Do you have any 6″ cake pans? If so, and in order to avoid potential pan and lack of acetate issues, I would recommend baking the cake batter up in three 6″ cake pans and then just stacking and frosting it like a normal cake. It might not have the pristine flat sides but it will taste just as delicious!
I only recommend going that route because the cake is challenging enough even with the right equipment ;). Oh also – check out an office supply store for acetate. I’ve never checked myself, but someone recommended it to me when I was having a hard time finding some. And maybe amazon?
Dev says
Thank you so much for letting us know that we need a 10 x 15 in pan, which it is hard to find one that is actually 10 x 15 in. I am going to make this cake for myself for my birthday so you have saved me so much stress. I haven’t read the previous comments but most hardware/home improvement stores with a canning section have citric acid. I got mine at Ace Hardware.
Olivia says
Hi Dev! Oh good tip about the citric acid, I’ll have to check. Good luck with this cake! Let me know how it goes :).
jessica says
Hi, I actually was planning on making this cake, however i have run into a few problems.. I can’t find the correct pan that is necessary for this recipe, and i don’t have any 6″ pans. I do have some 8″ pans, would that work? Could i use 3 8″ pans instead of 3 6″ ones? I also wanted to ask if adding the glucose was necessary? Thank you
Olivia says
Hi Jessica! If you use three 8″ pans make sure you double the recipe. Also, for the glucose, just substitute some more corn syrup.
Erin says
Do you still have to line with parchment paper if cooking in the 6″ round pans?
Olivia says
Hi Erin! Yes, I would line the bottoms with parchment to help ensure quick and easy release.
Kathy says
Hi 🙂
I’m attempting to make this cake for my niece’s 18th birthday but I have a few questions…
I want to make 2 tiers, 9″ and 6″, how many cake recipes should I make?
Also, is there a substitution for glucose?
And most important question, how do you think this cake would taste minus the crumbs? She just wants a vanilla cake with vanilla frosting.
Thanks!
Olivia says
Hi Kathy! You’d want to at least double the recipe for the 9″ tier. I haven’t adapted this one to a 9″, so I can’t say for sure, but maybe even 2.5x since the layers are fairly thin. For the glucose, just sub in more corn syrup. And I think the cake would still be delicious without the crumbs, but they are, by far, the BEST part of the cake! The flavour and texture is amazing. You could always just add the crumbs into the 6″ layer? So then people can choose and you can try both versions! I hope that helps. Let me know if you have any more questions!
Liz says
This cake looks life-changing and I am so looking forward to making it! I’m just confused as to why the freezing and cake ring are necessary – couldn’t you just assemble the cake on a cake board, put the soak on each layer as directed, and then frost as you would with any other cake? Wouldn’t placing the finished cake in the fridge for a few hours to let the flavors meld together serve the same purpose as the freezing? But maybe I’m missing something here 🙂 Thanks!
Olivia says
Hi Liz! The freezing and cake ring are not crucial, but they do give a cleaner finished look (and it’s typical for Momofuku recipes). Since the middle layer is made up of cake halves and crumbs, the ring helps it maintain some structure when assembling. The freezing is only necessary if you use a ring — it helps make the cake easier to remove from the ring. Next time I make this cake, I would use three 6″ cake rounds and frost as a normal cake — it’s easier and would give the same delicious result! I hope you try this one, it truly is one of the best!
Anders says
Hello there.
Your cake looks perfect.
Are the dimensions you mention for the correct sheet pan size the internal or external dimensions?
Thanks a bundle
Olivia says
Hi Anders! It would be the internal dimensions.
Ivy says
Oh wow….Your post is frightening me but I will attempt it! I think I will use 3 6″ cake pans and see what happens. I can only hope it looks and tastes as pretty as yours!
Olivia says
Hi Ivy! I think using the 6″ pans will make it easier overall. You will love this cake!
Lindsay says
HI there! So one question — I just made it an am about to pop it in the freezer and hope it tastes as yummy as it looks:) But, I do have quite a bit of the actual cake leftover – is that normal? I noticed in your notes it says the height of the cake should be about 5-6 inches tall – mine is about 4.5 inches… Should I have just maybe doubled the middle layer with the extra cake? I had two halves that filled the middle…. Let me know what you recommend (and if I did something wrong!
And I just realized I forgot the milk soak on the second layer (womp womp) — this is just a practice run before my daughters birthday next wknd so am making notes to not mess it up again ha.
Thanks a ton.
Olivia says
So exciting!! I’m trying to remember my leftover cake situation…. I had SO much because I had 2 fails and just salvaged pieces from both cakes to make the 3 layers. I think as long as the two halves fit the middle you’re good. I know my two halves didn’t quite fill it so I had to patch the gap with some scraps. You could always cram more cake scraps in there to make a thicker layer, but I don’t think it’s uncommon to have some leftover. Personally I like even looking layers so I think what you have is fine :). How much do you have left? Enough for another layer?? No shame in eating those scraps while the rest of the cake is chilling ;).
Lindsay says
I am making a practice cake now and I am SO glad I read your blog beforehand — I ordered the smaller cake pan before I read your blog and then ordered the 10×15 after reading… and as I’m watching this one rise it would have definitely overflowed! Thank you thank you thank you!! Now crossing my fingers everything turns out:)
Olivia says
Hi Lindsay! So glad you found this post helpful! Seriously, pan size is a killer, I’m glad you found a 10×15! I hope it works out for you. You’ll love this cake, it’s seriously a delicious recipe and worth all of the hard work!
Susan says
Hi Olivia!
First of all, thank you SO much Olivia for mentioning the pan dimensions. I just ordered a 9×12 assuming I’d be fine with it, and I’m so glad I read your story! Anyway, I’m wondering where you managed to find the 10×15 cake pan…I’ve looked on Amazon and Walmart and Target and everything seems to be the dreaded “9×12” size!
I plan on making this next week for Valentine’s Day/my boyfriend’s birthday. It’s partly selfish because I know how good this thing is and I can’t wait to eat it! 🙂
Thanks again!
Susan
Olivia says
Hi Susan! I believe the pan I used with that size was actually called a jelly roll pan. You can try this one here: http://amzn.to/2GZChuF, but if you search amazon for jelly roll pan you’ll see a few other options 🙂
Lindsay says
Hi Olivia, I’m going to try to tackle this for my daughters first birthday … Planning to make one ahead just to be on the safe side:) Could you share where you got your cake stand? I’m looking for something similar! Or maybe just what size yours is?
Thanks so much!
Olivia says
Hi Lindsay! So exciting that you’re going to try this! It’s a delicious recipe. I got my cake stand at a discount housewares store called Homesense. It’s 8″ on the top and works perfectly for a 6″ cake. Let me know how it goes :).
Lindsay says
Thank you so much for your quick response!! Will let you know how it goes! 🙂